Dai Yiwei, Chen Yingxi, Lin Xinping, Zhang Sufang
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2024 Nov 26;13(23):3804. doi: 10.3390/foods13233804.
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of microorganism during fermentation. However, some unpleasant sensory characteristics and biohazard substances could also be generated in fermentation process. These quality and safety issues in fermented foods could be addressed by endogenous enzymes. In this review, the applications of enzymes in quality control of fermented foods, including texture improvement, appearance stability, aroma enhancement, and debittering, are discussed. Furthermore, the enzymes employed in eliminating biohazard compounds such as ethyl carbamate, biogenic amines, and nitrites, formed during fermentation, are reviewed. Advanced biological methods used for enhancing the enzymatic activity and stability are also summarized. This review focused on the applications and future prospects of enzymes in the improvement quality and safety qualities of fermented foods.
发酵食品因其独特的风味和巨大的健康益处而受到全球关注。这些风味化合物和营养物质是微生物在发酵过程中的代谢活动产生的。然而，在发酵过程中也可能产生一些不良的感官特性和生物有害物质。发酵食品中的这些质量和安全问题可以通过内源酶来解决。在这篇综述中，讨论了酶在发酵食品质量控制中的应用，包括质地改善、外观稳定性、香气增强和脱苦。此外，还综述了用于消除发酵过程中形成的生物危害化合物（如氨基甲酸乙酯、生物胺和亚硝酸盐）的酶。还总结了用于提高酶活性和稳定性的先进生物学方法。这篇综述重点关注了酶在改善发酵食品质量和安全品质方面的应用及未来前景。
